2 trout, boned
1/4 tsp. salt
1/4 tsp. pepper
2 tsp. parsley
1/8 tsp. garlic
4 tsp. secret spice mix*
1 1/2 tbsp. margarine
1 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 oranges, cut in quarters
3/4 cup mixed vegetables
2 cups rice, cooked as directed

Preheat indoor electric grill while preparing trout. Mix salt, pepper, parsley, garlic and secret spice mix *(purchased at Mountain Springs Trout Pond, ingredients unknown) and set aside. Melt margarine, chop onion and bell peppers, and quarter oranges. Lay each trout onto a piece of foil. Sprinkle spices onto trout. Divide margarine, onions, and peppers and arrange on top of trout. Squeeze oranges onto trout. Enclose each trout in foil. Arrange trout on grill and cook 15 minutes on each side. While trout are grilling, simmer mixed vegetables and prepare rice. Stir mixed vegetables into cooked rice and serve trout on the bed of rice and vegetables.
Yield: 4 servings.